Provencal Zucchini
Ingredients (use vegan versions):
2 medium zucchini (courgettes)
2 medium tomatoes
3 sprigs fresh rosemary (about 1/2 teaspoon dry)
1 lemon, juice and pulp
4 tablespoons olive oil
salt and pepper
Directions:
Preheat oven to 350ºFahrenheit.
Thinly slice vegetables and place in a baking dish in alternate layers.
Add lemon juice and pulp; season and sprinkle with rosemary and olive oil.
Bake for approximately 1 hour.
Good hot or cold; you can chill this in the fridge in summer for a refreshing salad-type meal.
Serves: 4
Preparation time: 1 hour
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